Flour, typical of Valtellina, of Bergamo and Brescia. Is obtained by mixing the cornmeal balls with a little piece of buckwheat flour. The name Taragna derives from the name of tarel, traditional stick do or used to mix it.

Delicious with melted cheese!

How to use:You cook like a common corn flour, the tradition is recommended to use the cheese into cubes the last few minutes of cooking.The suggested cooking time is 60 min while the amount of flour per person is 100-120 g, with 600 ml of water and a teaspoon of salt.